Jobs at NewRest Group

Job Summary

• Assist the Sous Chef and Executive Chef in managing the kitchen operations.
• Prepare and cook menu items to the highest standard.
• Maintain a clean and organized kitchen environment.
• Support the culinary team in delivering exceptional dining experiences.

Key Responsibilities

• Prepare and cook menu items, including sauces, soups, entrees, and desserts.
• Assist in menu planning, food costing, and inventory management.
• Supervise and guide junior kitchen staff, including Commis Chefs and Kitchen Porters.
• Maintain a clean and organized kitchen, adhering to food safety and hygiene standards.
• Collaborate with the culinary team to develop new recipes and menus.
• Assist in food ordering, receiving, and storage.
• Participate in kitchen meetings and contribute to menu development.
• Maintain a positive and professional attitude in a fast-paced environment.

Requirements

• Candidates should possess a Culinary Degree or equivalent with 3-5 years of experience in a similar role.
• Strong cooking skills and knowledge of classical techniques.
• Ability to work under pressure and meet deadlines.
• Excellent communication and teamwork skills.
• Physical stamina to stand for long periods and lift heavy loads.
• Familiarity with kitchen equipment and tools.
• Basic math skills for measuring ingredients and managing inventory.

Working Conditions:

• Fast-paced kitchen environment with varying temperatures and humidity.
• Frequent exposure to heavy machinery, sharp objects, and hot surfaces.
• May require occasional overtime or weekend work.

go to method of application »

Mission

• Provide support for all operational for economic and efficient service delivery
• Provide support in implementing the commercial planning process in coordination with the standard procedures of cross-functional departments.
• Ensure service deliveries are accurately invoiced through weekly and monthly reconciliation with diploma.
• Provide supporting in performing evaluation of key account commercial plans by generating forecasts from historical data.
• Carry out all activities as directed the Commercial Director and Unit Manager in relation to contract management process by monitoring any legal and compliance issues arising from service delivery to customer/customers.
• Provide support on steering the internal documentation process on all matters with Commercial Marketing implications.
• Provide support on all activities related to Customer Care programs and develop a feedback system to anask the level of customer satisfaction.
• Provide operational and administrative support on Chef Table presentations ensuring customer’s and expectations are understood and implemented
• Provide support on airline audit, prepare stakeholders for audits and communion all action points to Responsible stakeholders
• Prepare menu Specifications, crew information, schedule, and cycle change
• Investigate and resolve all customers'uckiness, complaints and queries within record time.
• Prompt communication of information menu change, packing plan and galley plan and other relevant information concerned departments
• Coordinate the delivery of all lounge cards to customers
• Maintain accurate and timely records and submission of all reporting
• Track and analyze all customers’ feedback and take appropriate action where needed
• Coordinate the dissemination of relevant information to departments
• Commercial flight conduct Audits and Chief Table

Qualifications

• BUT, Bachelor's Degree, Baccalaureate 3 with at least 5 years of experience
• Trade

Competences:

• Attention to Detail
• Customer Focus
• Customer Service
• HACCP
• Effective communication
• Proactive
• Team Collaboration
• Integrity
• Data Analysis.

go to method of application »

Mission

• Assist the Head Pastry Chef in preparing and baking pastries, desserts, and baked goods.
•  Decorate and present pastries and desserts attractively and creatively.
•  Maintain cleanliness and organization of the pastry kitchen and equipment.
•  Ensure compliance with food safety and hygiene standards.
•  Assist in inventory management and ordering of pastry ingredients and supplies.
•  Collaborate with the pastry team to develop new recipes and menu items.
•  Monitor quality and freshness of ingredients and finished products.
•  Support pastry chef in training and mentoring junior kitchen staff.

Profile

• Candidates should possess a Bachelor degree with at least 2 years of experience (Junior level)
• Previous experience in pastry or baking, preferably in a professional kitchen.
• Knowledge of pastry techniques, baking methods, and dessert presentation.
• Ability to work effectively in a fast-paced, team-oriented environment.
• Strong organizational skills and attention to detail.
• Basic understanding of food safety and hygiene regulations.
• Creativity and passion for pastry arts and dessert preparation.
• Flexibility to work various shifts, including weekends and holidays
• Applicants MUST reside in Abuja

Skills:

• Customer Focus
• Creativity
• Attention to Detail
• Food Safety
• Team Spirit